Grilled Flank Steak with Garlic & Rosemary is a delightful dish that brings together the rich, robust flavors of marinated steak, freshly chopped rosemary, and aromatic garlic. The tender, juicy meat infused with the essence of herbaceous goodness creates a comforting dish that transforms any meal into a culinary celebration. Perfect for family gatherings or a casual weekend dinner, this recipe shines as a step-by-step guide to creating an unforgettable experience, and it’s incredibly easy to follow.
Ingredients
To make this flavorful dish, you will need the following ingredients:
- ½ cup extra-virgin olive oil – This creamy oil provides a luscious base for the marinade, enhancing the rich flavor of the steak.
- 2 tablespoons fresh chopped rosemary – Aromatic and fragrant, rosemary adds a touch of earthiness that complements the meat perfectly.
- 4 cloves garlic, roughly chopped – Garlic infuses the marinade with a warm, savory quality that makes the steak irresistible.
- 2 teaspoons kosher salt – Essential for enhancing the flavors, salt brings out the best in the other ingredients.
- ¼ teaspoon freshly ground black pepper – This adds a dash of spice and warmth to the dish.
- 2 to 2½ lbs flank steak – The star of the show, flank steak is ideally suited for grilling and absorbs the marinade beautifully.
Step-by-Step Directions
Making the Marinade
Begin by creating your marinade. Combine the olive oil, chopped rosemary, roughly chopped garlic, kosher salt, and freshly ground black pepper in a blender. Blitz the mixture for a few minutes until the garlic and rosemary are pulverized into a smooth blend. The vibrant aroma that wafts from the blender will set the stage for the delicious flavors to come.
Preparing the Flank Steak
Next, take your flank steak and place it in a medium-sized baking dish. Using a fork, gently poke the meat about ten times on each side. This step is crucial as it allows the marinade to penetrate the fibers of the steak, ensuring that every bite is packed with flavor. Once you’ve poked the meat, pour the marinade over the flank steak. Make sure to turn the steak a few times to coat it evenly in that luscious mixture. Cover the dish with saran wrap and refrigerate for at least one hour or—ideally—overnight to let the flavors deepen.
Grilling the Steak
When you’re ready to cook, greasing the grill with oil, preheat it to high. Once the grill is hot, carefully place the marinated flank steak on the grates. Cover and grill for about 5 minutes. This initial sear will create those beautiful grill marks and lock in the juices. After 5 minutes, turn the steak and grill it covered for another 3 to 4 minutes. This quick grilling time keeps the steak tender and juicy.
Resting and Slicing
Once grilled to perfection, let the meat rest on a cutting board, covered with aluminum foil, for about 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful. After resting, slice the flank steak very thinly against the grain. This technique will result in tender bites that melt in your mouth.
Tips & Tricks
- For maximum flavor, marinate the steak overnight.
- If you have time, try adding other herbs like thyme or oregano for a twist.
- A meat thermometer can ensure perfect doneness—aim for 130-135°F for medium-rare.
Serving Suggestions & Pairings
Grilled Flank Steak with Garlic & Rosemary is brilliant served with a side of roasted vegetables or a fresh green salad drizzled with balsamic dressing. Consider pairing it with fluffy mashed potatoes or grilled corn on the cob for a backyard barbecue feel. This dish also shines when served alongside a glass of sparkling water infused with lemon and mint, perfect for those warm evenings.
Nutritional Information
A serving of grilled flank steak (around 4 ounces) contains approximately 300 calories, providing a good balance of protein and fats. It contains about 60 grams of protein and 24 grams of total fat, making it a hearty choice for protein lovers. Pair it with vegetables to create a balanced meal!
Storing Tips & Variations
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Flank steak can also be frozen for up to 3 months; just be sure to slice it before freezing for easier thawing. For variations, consider marinating with lime juice and cilantro for a zesty twist, or add a touch of spice with chili powder for those who enjoy heat.
Conclusion
Make sure to give Grilled Flank Steak with Garlic & Rosemary a try! This recipe not only satisfies the craving for something savory and delicious but also fosters a sense of connection when shared with loved ones. Don’t forget to share your experiences and any variations you try!
FAQs
Can I use a different cut of meat?
Yes! While flank steak is recommended for its flavor and texture, other cuts like skirt steak or sirloin can work well. Just adjust cooking times based on thickness.
What can I use instead of rosemary?
If you don’t have rosemary, thyme or oregano can be good alternatives. Each herb will impart a different but delicious flavor to the steak.
How do I know when the steak is done?
Use a meat thermometer to check the internal temperature—130-135°F for medium-rare and 145°F for medium.
Can I grill this on a gas or charcoal grill?
Absolutely! Both gas and charcoal grills can produce excellent results. Just ensure you maintain high heat.
Can I make this recipe in advance?
Yes! Marinating the steak a day in advance will enhance the flavor. Just grill it right before serving for the best results.
Grilled Flank Steak with Garlic & Rosemary
Ingredients
Method
- Combine the olive oil, chopped rosemary, roughly chopped garlic, kosher salt, and freshly ground black pepper in a blender. Blitz until smooth.
- Place flank steak in a medium-sized baking dish and poke the meat about ten times on each side with a fork.
- Pour the marinade over the flank steak and turn to coat evenly. Cover with saran wrap and refrigerate for at least one hour, preferably overnight.
- Preheat a greased grill to high. Place the marinated flank steak on the grates and grill covered for about 5 minutes.
- Turn the steak and grill covered for another 3 to 4 minutes.
- Let the meat rest on a cutting board, covered with aluminum foil, for about 15 minutes.
- Slice the flank steak very thinly against the grain.
Leave a Reply